Rice Balls With Mango Chutney

• 3 1/4 cups 2% or whole milk
• 1/2 lb short grain rice
• 1 tsp vanilla extract
• 6 tbsp canola oil
• 1 None red onion, peeled and cut into cubes
• 1 None mango, peeled, pitted, cut into cubes
• 2 tbsp brown sugar
• 8 tbsp orange juice
• 2 tbsp cider vinegar
• 4 sprigs fresh mint, a little reserved for garnish, remainder chopped
• 4 tbsp cranberry sauce
• 3/4 cup desiccated coconut

1. Bring milk, rice and a pinch of salt to a boil. Cover and simmer for 25 mins, stirring occasionally. Add vanilla extract. Remove from heat and allow to cool.
2. For mango chutney, heat 1 tbsp oil in a saucepan and sweat onion until translucent. Add mango, sugar, orange juice and vinegar, bring to a boil and simmer for 5 mins. Add mint and cranberry sauce and season. Chill.
3. Form cooled rice pudding into small balls then roll in coconut. Heat remaining oil in a frying pan and fry rice balls until browned and crispy. Drain on paper towels. Garnish with mint and serve with chutney.

milk, short grain rice, vanilla, canola oil, red onion, mango, brown sugar, orange juice, vinegar, mint, cranberry sauce, coconut

Taken from recipes-plus.com/api/v2.0/recipes/19761 (may not work)